BROCCOLI AND CAULIFLOWER SALAD
This salad has been a family-favorite for years. Even people who don't typically like salad are surprised by how much they enjoy this dish. This is a real winner at potlucks and other large gatherings, as it makes quite a lot of salad.
Provided by SFORD1024
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 3h30m
Yield 20
Number Of Ingredients 11
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
- Whisk mayonnaise, Parmesan cheese, sugar, and basil together in a large bowl until smooth. Add broccoli, cauliflower, and red onion to mayonnaise mixture; toss to coat. Refrigerate salad until chilled and flavors have blended, 3 hours to overnight.
- Crumble bacon. Mix bacon, lettuce, croutons, and water chestnuts into salad.
Nutrition Facts : Calories 255.1 calories, Carbohydrate 10.8 g, Cholesterol 18 mg, Fat 21.8 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 4.1 g, Sodium 383.4 mg, Sugar 4.9 g
BROCCOLI CAULIFLOWER CASSEROLE
Great broccoli cauliflower recipe that everyone will love! The croutons on top give it that crunchy flavor everyone will love.
Provided by MUSTANGSTEPH21
Categories Side Dish Vegetables Cauliflower
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Put broccoli and cauliflower in separate saucepans and pour enough water into the saucepans to cover the vegetables completely; bring each to a boil and cook until tender, 3 to 4 minutes. Drain each and mix in a 11x7-inch baking dish.
- Beat eggs in a bowl until creamy. Mix mayonnaise, onion, and 1/2 cup Cheddar cheese into the eggs; pour over the vegetables. Pour melted butter over the broccoli mixture and top with the remaining Cheddar cheese. Sprinkle croutons over the entire dish.
- Bake in preheated oven until browned and bubbling, about 40 minutes.
Nutrition Facts : Calories 721.2 calories, Carbohydrate 51.1 g, Cholesterol 134.4 mg, Fat 50.9 g, Fiber 5.4 g, Protein 16.5 g, SaturatedFat 20.1 g, Sodium 1253 mg, Sugar 5.5 g
ITALIAN CAULIFLOWER AND BROCCOLI SALAD
Sundried tomatoes, prosciutto, basil add a nice touch to this salad. Making it a great summer salad. I wanted a green dressing for St Patrick's day and came up with this. I know It is Italian but still yummy. The dressing is good as a dip or sandwich spread.
Provided by Rita1652
Categories Salad Dressings
Time 18m
Yield 14 serving(s)
Number Of Ingredients 16
Steps:
- Place all salad ingredients into a large bowl.
- Place all dressing ingredients in a blander and blend till smooth.
- Pour over salad and toss till will coated.
- Chill till ready to use.
Nutrition Facts : Calories 194.9, Fat 15.8, SaturatedFat 3.3, Cholesterol 10, Sodium 379.2, Carbohydrate 10.9, Fiber 2.3, Sugar 4.2, Protein 4.4
ROASTED CAULIFLOWER WITH BROCCOLI
Broccoli and cauliflower florets marinated in olive oil, a variety of spices, and Italian breadcrumbs, then roasted for 20 minutes. This dish is absolutely delicious!
Provided by Boomer53
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Stir together bread crumbs, onion, lemon-pepper seasoning, Cajun seasoning, Italian seasoning, paprika, and garlic salt in a small bowl.
- Clean cauliflower and broccoli and cut into florets. Cut broccoli stems into thick slices. Place each vegetable into its own 1-gallon, resealable plastic bag. Pour 1 tablespoon olive oil into each bag and 1/2 of the bread crumb mixture. Seal the bags and shake well to ensure vegetables are thoroughly and evenly coated. Set aside for at least 10 minutes or refrigerate until ready to use.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking pan with cooking spray.
- Place vegetables on the prepared pan.
- Roast in the preheated oven until crisp tender, about 20 minutes.
Nutrition Facts : Calories 68 calories, Carbohydrate 7.7 g, Fat 3.7 g, Fiber 2.9 g, Protein 2.7 g, SaturatedFat 0.5 g, Sodium 132.1 mg, Sugar 2.5 g
BROCCOLI AND CAULIFLOWER SALAD
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Shock the onions in an ice water bath for 10 minutes to temper the sharp flavor, and pat dry.
- Place the bacon, broccoli, cauliflower and onions in a large salad bowl. In a small bowl, whisk the sugar, vinegar and Dijon mustard. Slowly drizzle in the oil, whisking to make an emulsion. Mix in the mayonnaise and seafood seasoning. Season with salt and pepper. Pour the dressing over the vegetables and toss.
Nutrition Facts : Calories 229, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 326 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 3 grams, Sugar 8 grams
ROASTED ITALIAN CAULIFLOWER
We love roasted cauliflower for its nutty flavor and its versatility. While little needs to be added to enhance the flavor, many herb and spice combinations will pair well with this side dish without adding lots of calories. Feel free to leave out the capers if your crew are not fans.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Adjust an oven rack to the top position and preheat the oven to 475 degrees F. Toss together the cauliflower, tomatoes, olive oil, capers, 1/2 teaspoon salt, a few grinds of pepper and the garlic on a baking sheet. Roast until the cauliflower browns in some spots and is tender, tossing about halfway through, about 20 minutes. Toss with a squeeze of lemon and the parsley. Serve warm.
PARMESAN BROCCOLI AND CAULIFLOWER SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 21m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly.
- Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet. Warm the olive oil over medium-high heat. When the oil is hot, carefully add the Parmesan-coated vegetables. Do not overcrowd the pan. Cook in batches, if necessary. Let the vegetables cook until a crust forms, about 3 minutes per side. Turn the vegetables only when they easily release from the bottom of the pan. Drain on paper towels and season with salt.
- Place the spinach in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper. Drizzle the spinach with the vinaigrette and toss to coat. Add the Parmesan coated vegetables. Toss and serve.
GARLICKY SAUTEED BROCCOLI AND CAULIFLOWER
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the butter and 2 tablespoons of the oil in a large skillet over medium-high heat.
- Add the broccoli and cauliflower in a single layer, sprinkle with 1/2 teaspoon salt and cook, undisturbed, until the undersides are browned in spots, 3 to 4 minutes. Continue to cook, stirring every 1 to 2 minutes, until browned all over and crispy and tender, about 5 minutes more.
- Reduce the heat to medium and push the vegetables to one side of the skillet. Add the garlic and remaining 1 tablespoon oil to the empty side and cook, stirring, about 30 seconds. Mix the garlic into the vegetables and add a large splash (about 3 tablespoons) of water. Squeeze in half a lemon, if using. Cook, stirring, until the juices have evaporated.
ROASTED CAULIFLOWER AND BROCCOLI
Provided by Ellie Krieger
Categories side-dish
Time 1h15m
Yield 8 servings (1 serving is 1 cup)
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F.
- Place cauliflower and broccoli into a 9 by 13 inch baking dish, toss with the olive oil, and sprinkle with salt. Cover the dish and bake for 1/2 hour. Remove the cover, stir and cook for 30 to 40 minutes more, until vegetables are tender and nicely browned, stirring occasionally.
CAULIFLOWER-N-BROCCOLI SALAD
Make and share this Cauliflower-n-Broccoli Salad recipe from Food.com.
Provided by Jacqueline Edmond
Categories Cauliflower
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Put broccoli, cauliflower,celery into bowl.
- Mix together rest of ingredients, pour over veggies.
- Chill at least 6 hours.
BROCCOLI AND CAULIFLOWER CASSEROLE
Make and share this Broccoli and Cauliflower Casserole recipe from Food.com.
Provided by Marie
Categories Cauliflower
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, bring water and salt to a boil.
- Add broccoli and cauliflower and cook just until tender.
- Drain, reserving liquid.
- Add milk to the vegetable liquid to measure 2 1/2 cups.
- Turn vegetables into a shallow 2-quart baking dish.
- Melt 3 tablespoons of butter in the saucepan over medium heat and lightly saute garlic, but do not brown it.
- Blend in the flour, stirring until smooth and bubbly.
- Gradually stir in milk mixture.
- Cook, stirring constantly, until thickened and smooth.
- Season with the salt and pepper.
- Pour sauce over broccoli and cauliflower.
- Dot with remaining 1 to 2 tablespoons of butter.
- Combine bread crumbs, Parmesan cheese, and paprika and sprinkle over vegetables.
- Bake at 450° for about 20 minutes, until casserole is bubbly.
Nutrition Facts : Calories 171.4, Fat 12.7, SaturatedFat 7.8, Cholesterol 32.7, Sodium 465.4, Carbohydrate 11.7, Fiber 0.6, Sugar 0.5, Protein 2.9
BROCCOLI CAULIFLOWER WITH GARLIC & LEMON (ITALY)
Make and share this Broccoli Cauliflower With Garlic & Lemon (Italy) recipe from Food.com.
Provided by Sydney Mike
Categories Cauliflower
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a steamer cook the broccoli & cauliflower for 8 minutes or until just tender, then drain & run under cold water to stop the cooking. Drain again & set aside.
- Put 2 tablespoons of the olive oil in a large skillet over medium heat, then add the garlic & cook for 3 minutes, or until it is golden, stirring occasionally.
- Add drained vegetables & turn heat to high, cooking & stirring only when necessary, until vegetables begin to brown.
- Add lemon zest & cook another minute.
- Add remaining tablespoon of olive oil & the lemon juice, then taste & adjust seasoning. Serve hot or at room temperature.
Nutrition Facts : Calories 130.3, Fat 10.6, SaturatedFat 1.5, Sodium 36.6, Carbohydrate 8.6, Fiber 3.1, Sugar 2.4, Protein 3
ITALIAN MARINATED CAULIFLOWER AND BROCCOLI SALAD
This is from my MIL. This is a great salad and lasts a long time in the refrigerator. Cooking time is actually marinating in the refrigerator.
Provided by adopt a greyhound
Categories Easy
Time 12h30m
Yield 1 large salad, 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Chop all of the vegetables and place in large bowl. Mix dry dressing mix with oil and vinegar as directions suggest, add prepared Zesty dressing and pour over the vegetables.
- Marinate covered overnight. Just before serving add the cherry tomatoes.
Nutrition Facts : Calories 277.8, Fat 19, SaturatedFat 2.8, Sodium 1089.5, Carbohydrate 26.7, Fiber 7.2, Sugar 9.2, Protein 5.5
BROCCOLI-AND-CAULIFLOWER SAUTE
Two vegetables that are dear to my dining room table! This recipe, however, is current & comes from the 13 Mar 07 issue of Woman's World. It's just one more way to jazz up these two veggies!
Provided by Sydney Mike
Categories Cauliflower
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring large pot of water to boil.
- Add broccoli & cauliflower, & cook until just tender, about 3 minutes, then drain & set aside.
- In large skillet, melt butter over medium heat.
- Add garlic, minced onion, salt & pepper, & cook until garlic is softened, about 1 minute.
- Add 2 tablespoons of water & the broccoli & cauliflower.
- Cover & cook, stirring occasionally until heated through, about 5-6 minutes.
- Sprinkle with parsley & serve.
ITALIAN CAULIFLOWER AND BROCCOLI MEDLEY
Fat-free Italian dressing and Parmesan cheese dress up frozen veggies in a flash!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- In 2-quart saucepan, heat 1 inch of water to boiling. Reduce heat to medium-low. Add cauliflower and broccoli. Cover; simmer 5 to 7 minutes or until vegetables are crisp-tender. Drain.
- Add dressing to vegetables; toss to coat. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese melts.
Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 2 g, TransFat 0 g
ZESTY BROCCOLI AND CAULIFLOWER SALAD
An easy broccoli and cauliflower tossed salad. Optional ingredients may include raisins or walnuts.
Provided by Deb
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- In a mixing bowl, combine the broccoli, cauliflower, onions and dressing. Toss, cover and refrigerate. Sprinkle with sunflower seeds before serving.
Nutrition Facts : Calories 73.2 calories, Carbohydrate 4.9 g, Fat 5.6 g, Fiber 1.5 g, Protein 1.3 g, SaturatedFat 0.6 g, Sodium 265.9 mg, Sugar 2.2 g
ITALIAN ROMANESCO CAULIFLOWER SALAD
This is a traditional salad from Naples, known as Insalata di Rinforzo, which is typically served at Christmas time. It's lovely and colorful as it uses cauliflower, lime green Romanesco and dark green broccoli and is jazzed up with olives and red pickled peppers. It is served with a lemon-based vinaigrette and sometimes anchovies and capers.
Provided by linacavezza
Categories Salad Vegetable Salad Recipes Cauliflower
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until just tender, about 1 1/2 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
- Stir cauliflower into the boiling water. Cook until just tender, about 3 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
- Stir Romanesco cauliflower into the boiling water. Cook until just tender, about 3 minutes. Drain and let cool.
- Whisk lemon juice, olive oil, garlic, oregano, salt, and pepper together in a small bowl to make dressing.
- Layer broccoli, cauliflower, and Romanesco cauliflower on a round serving plate. Decorate each layer with green and black olives and strips of papaccelle. Pour dressing on top.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 16.6 g, Fat 12.9 g, Fiber 7.1 g, Protein 6.4 g, SaturatedFat 1.8 g, Sodium 273.8 mg, Sugar 5.8 g
ROASTED BROCCOLI & CAULIFLOWER
Whenever we make a time-consuming entree, we also prepare this quick broccoli and cauliflower side. The veggies are a good fit when you're watching calories. -Debra Tolbert, Deville, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. In a large bowl, combine all ingredients; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans. Roast 15-20 minutes or until tender.
Nutrition Facts : Calories 58 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
FESTIVE BROCCOLI-CAULIFLOWER SALAD
I came up with this recipe when unexpected company arrived and I didn't have enough lettuce and tomatoes on hand to make a traditional salad. Everyone enjoyed it so much that it became a regular at our table. -Avanell Hewitt, North Richland Hills, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 14 servings (2/3 cup each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. , In a small bowl, whisk the mayonnaise, salad dressing, Italian seasoning, garlic powder and dill. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour. , Just before serving, sprinkle with sunflower kernels.
Nutrition Facts : Calories 253 calories, Fat 24g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 284mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
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